Source:- Google.com.pk
This article is about the custard dessert. For the open pie dessert, see flan. For Japanese style cartoon, see Giga pudding.
Crème caramel (French: [kʁɛm kaʁaˈmɛl]), flan [flɑ̃], or caramel custard is a custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is custard with a hard caramel top. The dish is eaten throughout the world.
Crème caramel used to be ubiquitous in European restaurants; food historian Alan Davidson remarks:
In the later part of the 20th century crème caramel occupied an excessively large amount of territory in European restaurant dessert menus. This was probably due to the convenience, for restaurateurs, of being able to prepare a lot in advance and keep them until needed.[1]
Contents
1 Etymology of names
2 Preparation, cooking and presentation
2.1 Preparation
2.2 Imitations
3 Regional varieties
3.1 Latin America
3.2 Cuba
3.3 Puerto Rico
3.4 Philippines
3.5 India
3.6 Japan
3.7 North America
3.8 Malaysia
3.9 Vietnam
4 See also
5 Notes
6 References
Etymology of names
Both crème caramel (French 'caramel custard') and flan are French names, but flan has come to have different meanings in different regions.
In Spanish-speaking countries and in North America, flan refers to crème caramel. This was originally a Spanish usage, but the dish is now best known in the United States in a Latin American context. Elsewhere, including in Britain, a flan is a type of tart somewhat like a quiche.
The Modern English word flan comes from French flan, from Old French flaon, in turn from Medieval Latin fladonem, derived from the Old High German flado, a sort of flat cake, probably from an Indo-European root for 'flat' or 'broad'.[2] The North American sense of flan as crème caramel was borrowed from Latin American Spanish.
Preparation, cooking and presentation
A restaurant prepared order of crème caramel
Restaurant prepared order of crème caramel with sauce and garnish
Preparation
Crème caramel is a variant of plain custard (crème) where sugar syrup cooked to caramel stage is poured into the mold before adding the custard base. It is usually cooked in a bain-marie on a stove top or in the oven in a water bath. It is turned and served with the caramel sauce on top, hence the alternate French name crème caramel renversée.
Due to the delicate nature of a crème caramel (that it can be cut by resting a spoons edge on it), turning out larger dishes requires care; as the crème caramel may physically split (tear) if provoked. Larger dishes also require more care when heating, so as to ensure the custard does not scramble on the outside or remain raw on the inside. Whilst crème caramel demonstrates a chef's ability to carefully prepare a dish, smaller crème brûlées can be prepared at a much faster rate, as the dishes will heat to a more uniform temperature more rapidly and they are served as cooked (i.e. still in their ramekins).
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Fruit Salad Dressing Recipe Fruit Salad Recipe Tree with Ice Cream Decoration Ideas with Whipped Cream Bowl Sweets with Yogurt Tumblr
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